Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 2 cloves garlic
  • 2 Tbs. finely chopped fresh cilantro
  • 2 Tbs. granulated sugar
  • 2 Tbs. finely chopped fresh ginger
  • ¼ cup water
  • ¼ cup fish sauce
  • 2 Tbs. fresh lime juice, with pulp
  • + 12 more ingredients
    • 1-½ tsp. kosher salt
    • 4 Tbs. granulated sugar
    • 1 Tbs. finely chopped garlic
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
    • 1 Tbs. soy sauce
    • 4-½ tsp. fish sauce
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 1 Tbs. vegetable oil
    • 1 tsp. chile paste
    • 2 Tbs. finely chopped shallots
    • 1 Tbs. crushed red pepper flakes
    • 2 Thai bird chiles or other hot fresh chiles, cored and seeded

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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